Taco Lasagna

Taco Lasagna from A Thousand Crumbs (1 of 6)

Fall and Winter around here means casseroles, hearty stews, chili…pretty much any meal that makes your soul feeling like its getting a big hug when you eat it.  You know that feeling?  There is nothing like it!  You might (probably) know by now how much I love homemade tacos…or just tacos in general…so it seemed fitting to turn my favorite meal into a hearty and warm taco casserole aka taco lasagna aka layers of (slightly) spicy, cheesy, beefy goodness.

Each layer of ground beef, onions, black beans, and corn is surrounded by either corn or flour tortillas and cheese.  BUT if you do use corn tortillas, this awesome meal would be completely gluten free!  This epic taco lasagna is extremely easy to put together and because I use my homemade taco seasoning, it is full of delicious Mexican spices without additives or unnecessary fillers commonly found in packaged seasoning blends.

Serve this seriously delicious taco lasagna with guacamole, salsas, sour cream, and tortilla chips for a meal the whole family will love!  And did I mention leftovers?  YUM!!!

Taco Lasagna from A Thousand Crumbs (6 of 6)

Taco Lasagna

Print Recipe
Serves: 8-10 Cooking Time: 45 Minutes


  • 6-10 tortillas (depending on size), flour or corn, cut in half
  • 1 1/2 cups diced yellow onion
  • 1 1/3 lb lean ground beef
  • 15oz can diced tomatoes
  • 15oz can tomato sauce
  • 2 cups frozen corn kernels, thawed, -OR- 15oz can corn, drained
  • 15oz can black beans, drained and rinsed
  • 4oz can green chilies
  • 3 Tbsp taco seasoning, homemade, or store-bought
  • 2 cups grated cheddar/jack cheese, or Mexican blend
  • Serve with: guacamole, salsas, sour cream, tortilla chips



Pre-heat oven to 350 degrees.


In a large skillet/saucepan, over medium heat, brown the ground beef and onion, crumbling the beef as it cooks. Remove from heat and drain the excess fat.


Add the can of tomatoes, tomato sauce, corn, black beans, green chilies, and taco seasoning. Allow everything to simmer on low heat for 10-15 minutes, stirring occasionally.


In a large 9x13 glass or ceramic baking dish, make an even layer of the beef mixture. Arrange a layer of tortillas on top, followed by a sprinkling of cheese, then more beef, another layer of tortillas and cheese. Keep layering the beef, tortillas and cheese until you finish all of the mixture. You should use about 1/3 of the beef mixture per layer, finishing with tortillas and a sprinkling of cheese on top.


Bake the casserole, uncovered, for 25-30 minutes or until it starts to bubble around the edges. Allow to cool slightly before cutting and serving.









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